If you’re into cold western-style breakfasts but don’t stomach dairy very well early in the morning, this cashew cream bowl would be a great option for you. It offers a good source of protein and healthy fats, and it’s naturally sweet flavour doesn’t require you to add any additional sweeteners to it!
Top it with whatever you fancy.
P.S. I love repurposing leftover cashew cream into a dairy-free pasta sauce!
200g cashews (soaked overnight)
Pinch of salt
⅓ cup + 3 tbsp water
Unsweetened soy milk/ plain water
- To make the cashew cream, blend the nuts, salt, and ⅓ cup water in a blender until smooth. Scrape down the sides to make sure everything gets blended evenly. Add water 1 tbsp at a time, blending after each addition, until you have reached your desired consistency
- You can make this ahead and store it in the fridge for up to 3 days
- To prepare your breakfast bowl, mix the cashew cream with liquid of your choice to thin it down to your desired consistency, and top it with muesli/granola, your favourite fresh fruits, and a dash of cinnamon.
- You can use the remaining cashew cream in a variety of ways: to make a smoothie, a dairy-free pasta sauce, cake frosting, a base for dips, or to thicken soups